This Chicken Rice Noodle Soup is a warm hug in a bowl! It features tender chicken, soft rice noodles, and fresh herbs all swimming in a flavorful broth.
I love how comforting this soup is, especially on chilly days. It’s super easy to make and always hits the spot. Plus, don’t forget that squeeze of lime for an extra zing!
Key Ingredients & Substitutions
Chicken Broth: Use homemade broth for the best flavor. If that’s not an option, low-sodium store-bought is great too. You can even use vegetable broth for a vegetarian twist.
Chicken: Boneless skinless chicken thighs can be a good substitute for breasts if you prefer a juicier meat. Rotisserie chicken is a quick option too; just shred it and add it in at the end.
Rice Noodles: While this recipe calls for dried rice noodles, you could use fresh rice noodles or even gluten-free pasta if needed. Just adjust cooking time as needed.
Fish Sauce: If you want to skip fish sauce, try soy sauce or coconut aminos for similar umami flavor. Those with seafood allergies will find these alternatives helpful!
Cilantro: If you’re not a cilantro fan, parsley or green onions could be a pleasant alternative to finish off the soup.
How Do I Make Sure My Chicken is Perfectly Cooked?
Cooking chicken in soup can be tricky, but it’s easier than it sounds. The key is to poach the chicken gently in the broth. This way, it stays moist and flavorful. Here’s how:
- Start by bringing the broth to a gentle boil but reduce the heat to a simmer once you add the chicken. This prevents toughening the meat.
- Cook for about 20-25 minutes, until the chicken is no longer pink in the center. You can check by cutting into it.
- After removing the chicken, let it rest a few minutes before shredding to keep it juicy. Use two forks for easy shredding!
By following these steps, your chicken will be tender and perfect for your Chicken Rice Noodle Soup!
Chicken Rice Noodle Soup
Ingredients:
- Broth: 6 cups chicken broth (preferably homemade or low-sodium)
- Chicken: 1 pound boneless, skinless chicken breasts
- Veggies: 2 medium carrots, sliced into rounds
- Flavor Boosters: 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce (optional, for depth of flavor)
- 1 teaspoon turmeric powder (for color and subtle warmth)
- 1/2 teaspoon ground black pepper
- Noodles: 4 ounces dried rice noodles (thin or medium thickness)
- Garnishes: 3 green onions (scallions), chopped
- 1/2 cup fresh cilantro, chopped
- Red chili flakes (to taste)
- Lime wedges (for serving)
- Salt to taste
Time Needed:
This recipe will take about 30 minutes total. You’ll spend about 10 minutes on prep (chopping veggies, etc.) and around 20 minutes cooking. Plus, it’s a one-pot meal, so cleanup is easy!
Instructions:
1. Prepare the Broth:
In a large pot, bring the chicken broth to a gentle boil over medium-high heat. This will be the base of your delicious soup!
2. Add Chicken and Veggies:
Add the whole chicken breasts into the boiling broth. Then toss in the sliced carrots, minced garlic, grated ginger, turmeric, fish sauce, and black pepper. Turn the heat down to bring the pot to a simmer.
3. Cook the Chicken:
Let the chicken poach in the broth for 20-25 minutes, or until it is fully cooked and tender. You can check by cutting into the thickest part to ensure it’s no longer pink.
4. Soak the Rice Noodles:
While the chicken is cooking, soak the rice noodles in warm water according to the package instructions until they are just softened but still firm. Once ready, drain them and set aside.
5. Shred the Chicken:
After the chicken is cooked, carefully remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
6. Adjust the Broth:
Give the broth a taste! You can adjust the seasoning with salt or add more fish sauce for extra flavor if needed.
7. Assemble the Soup:
To serve, divide the soaked rice noodles into bowls. Top with the shredded chicken and slices of carrot from the pot.
8. Add the Broth:
Ladle the hot broth over the noodles and chicken in each bowl generously. This gets everything nice and warm!
9. Garnish:
Finish off by garnishing each bowl with chopped green onions, fresh cilantro, and a sprinkle of red chili flakes for a little heat.
10. Serve:
Serve immediately with lime wedges on the side. Squeeze a bit of lime juice over the soup for added brightness—trust me, it makes a big difference!
Enjoy your comforting and flavorful Chicken Rice Noodle Soup!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. You can thaw it in the fridge overnight or quickly place it (sealed in a plastic bag) in cold water for a few hours. Just adjust the cooking time slightly, as frozen chicken may need a few extra minutes to cook through.
What Can I Substitute for Rice Noodles?
If you need a substitute for rice noodles, you can use fresh rice noodles, soba noodles, or even gluten-free pasta. Just adjust the cooking time based on the type of noodle you choose, especially if using fresh or quick-cooking noodles.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the soup on the stovetop or in the microwave. If the noodles absorb too much broth, you can add a little extra water or broth while reheating to maintain the soup’s consistency.
Can I Make This Soup Vegetarian or Vegan?
Absolutely! To make it vegetarian or vegan, simply substitute the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth. You can also add more veggies like mushrooms and spinach for extra flavor and nutrients.
